Effect of extrusion cooking on the primary structure and water solubility of β-glucans from regular and waxy barley

Cereal Chemistry

Volumn 77, Issue 3, 2000, Pages 396-400

  Gaosong, Jiang ^a   Vasanthan, Thava ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION; PLANTS (BOTANY); PURIFICATION; STARCH;

BARLEY FLOURS; DRY WEIGHT; EXTRUSION CONDITIONS; GLUCANS; PRIMARY STRUCTURES; PRIMARY WATER; SOLUBILITY VALUE; WATER SOLUBILITIES; WATERSOLUBLE; WAXY STARCHES;

SOLUBILITY;

BETA GLUCAN;

ARTICLE; BARLEY; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; COOKING; SOLUBILITY; SOLUBILIZATION; STRUCTURE ANALYSIS;

EID: 0034045222     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.3.396     Document Type: Article

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